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Jul 7, 2010 07:21 AM

Lollypop Steaks

does anyone know where I can find Lollypop steaks. They used to be sold at the butcher shop the Seltzer''s owned in NDG a gazillion years ago.....if not where to buy them - then perhaps someone can tell me the meat they used and how to make them into lollypop steaks?

I have a feeling it was skirt steak but that is just assumption

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  1. just curious, did you ask some butcher at "le maitre boucher" about this ?

    I am working there and someone asked us that question (and we are still trying to figure out what it is ! )

    I'll come back at you if i find something about that !

    1. According to a (less than thorough) Google search, the term , at least now, appears predominantly to refer to a frenched bone-in ribeye. That would be a pretty massive piece of meat, so not sure if it is the same as your steak of yore.

      1 Reply
      1. re: thelonious777

        Is that what's also referred to as a "tomahawk" steak? if so that is one massively large chunk of cow.

      2. Are you talking about something that looks something like these lamb "lollypop" chops?

        1. My mom used to work at Dave's butcher in Chomedey, so I can conclusively tell you that yes, they're made with skirt steak.

          For those who have no idea what we're talking about, Lollipop steaks are thin strips of skirt steak, threaded onto thick wooden skewers until it resembles a big round lollipop, then marinated, grilled, and eaten straight off the skewer. I've only seen them in Jewish areas of town, and their popularity seems to have peaked about 20-30 years ago.

          My mom used to marinate them in garlic sparerib sauce and BBQ 'em - I'm not sure if that's the standard treatment, but I do highly recommend it!

          In recent years I've only seen pre-assembled lollipop steaks once or twice, and that was at the Cote St. Luc IGA. Skirt steak itself is quite difficult to find in town - it's a small cut and typically ends up going to restaurants for fajitas - but if you did manage to find some (also called "bifteck de hampe" in French), the assembly is not a big deal: it's simply a question of threading the long strips of meat onto the skewers in a circular pattern.

          The appropriate wooden skewers might be a challenge to find - they're thicker and shorter than the usual ones. Metal ones would do in a pinch, but then you can't really eat them off the skewer...:-) If you do manage to find the right kind of wooden skewers, please let us know who's got 'em!

          4 Replies
          1. re: anachemia

            You hit it dead on...and I called Le Biftheque to put in a special order.

            Le Biftheque
            86 Rue De La Gare, Saint-Sauveur, QC J0R1R6, CA

            1. re: blondee_47

              Norman Seltzer is a wonderful butcher. Next time you have any meat-related question whatsoever, he is definitely the man to go to! Enjoy your lollipop steaks; they were a favourite in my house growing up too!

              1. re: perfectofood

                picking them up on Monday and I will report back on their quality and price. Although I have no doubt they will be gorgeous.

                (I marinate them and then charcoal bbq them - whatever is leftover goes into the freezer already cooked and then zapped in the microwave and they taste just like I took em off the grill a minute ago)

                1. re: blondee_47

                  Nice! Are they making you the actual lollipops or are you just getting the skirt steak to DIY?

          2. I promised I would get back here to report on my lollypop steaks from le biftheque. I marinated them overnight and then grilled them and happy to say I was pleased with the taste and the silkiness of the meat. They were pre-made into round lollypops and so delightful and fun to eat.

            To me, growing up, these always replaced a steak when steaks were too costly and since they don't carry it on a regular basis, I suggest you order them in advance.

            Unfortunately i can't recall the price/kg but for 10 steaks I paid about 30. They are not very big and husband with a big salad, steamed rice and roasted veggies ate 2

            The girl who runs the butchery there is an old friend from way back so it was nice to bump into her